Bone broth is essentially a type of broth, although there is some confusion surrounding the traditional definition of broth. Broth is usually more viscous due to the collagen that seeps out of the joints and bones during prolonged cooking, while stock is thinner and made with more real meat (compared to the shredded bones used for broth). Bone broth is always made with roasted bones and is prepared in the same way as broth, but it is simmered for 24 to 48 hours. This slow cooking process not only releases gelatin, but also adds calcium, collagen, glucosamine and other nutrients to the broth.
Bone broth is different from chicken broth in that it has more protein, collagen, electrolytes, vitamins and minerals than chicken broth. The broth is an ingredient and is mainly made of bones and vegetables, while the stock is made of meat, possibly bones and vegetables. Beef broth would never be something I would prepare or a term I would use regularly. Simply simmering pieces of beef and vegetables in water would technically produce a broth, but it wouldn't be particularly appetizing.
The stock is made with slow-cooked bones with vegetables, adding a minimum of herbs to 26% salt to let the true flavor of the simmering content shine through. Bone broth has become a popular health trend lately, but it's basically just a modern name for stocks. This will ensure that your bone broth has both the familiar flavor of the stocks it was raised with and the nutritional benefits of bones. We all go to the supermarket to buy stock, broth, or even bone broth sometimes, and I can see that today's products are improving by leaps and bounds. Both chicken stock and chicken broth in grocery stores are usually made from concentrates and contain added salt, preservatives, yeast extracts and agents that mimic flavor.
Keep in mind that there is a big difference between a stock made by a chef and a stock you find in the supermarket. All the nutritional benefits are available to anyone who puts a bone in a little water and boils it, then drinks the resulting liquid. The last difference between bone broth and stock is in the nutritional content of the finished product. Home cooks tend to use the terms stock and broth to refer to the product they buy in the store rather than referring to its culinary origins. Since bone broth is full of vitamins, minerals and proteins, it's a great way to cover your nutritional bases.
